Beef and mushroom soup is the ultimate hearty comfort food - tender chunks of beef in a rich, earthy broth loaded with mushrooms. It's a meal in a bowl that will warm you from the inside out on the coldest days.
The key is browning the beef properly to build a flavorful fond, then deglazing with red wine. Combined with earthy mushrooms, this creates a soup that's deeply satisfying and full of umami richness.
Beef Selection
- Chuck: Tender when braised
- Round: Leaner option
- Short rib: Extra rich
- Cut size: 1-inch cubes
Best Mushrooms
- Cremini (baby bella)
- Button mushrooms
- Shiitake
- Portobello slices
Serving Suggestions
- Fresh thyme
- Crusty bread
- Mashed potatoes alongside
- Perfect for winter
Beef and Mushroom Soup
Hearty soup with tender beef and mushrooms.
Nutrition per serving
325Calories
28gProtein
18gCarbs
16gFat
3gFiber
5gSugar
Ingredients
Instructions
-
Brown beef. Season beef with salt and pepper. Heat oil in a large pot over high heat. Brown beef in batches, not crowding the pan. Remove and set aside.
-
Sauté vegetables. Reduce heat to medium. Add onion, carrots, and celery. Cook 5 minutes. Add mushrooms and cook 8 minutes until golden. Add garlic and tomato paste. Cook 1 minute.
-
Deglaze. Add red wine and scrape up browned bits. Let reduce by half, about 2 minutes.
-
Simmer. Add broth, beef, and thyme. Bring to a boil, then reduce to simmer. Cook 40-45 minutes until beef is tender.
-
Serve. Remove thyme stems. Season with salt and pepper. Serve hot with fresh thyme.
Recipe Notes
- Slow cooker: Brown beef first, then cook on low 6-8 hours.
- Add barley: Stir in cooked barley for heartier soup.
- No wine: Use extra broth with splash of balsamic.
- Storage: Refrigerate 5 days. Freezes well for 3 months.
